Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1887-06-04

After remaining in the pickle for about
three weeks they were taken out, thor
oughly rubbed with fresh salt and hung up
in well-ventilated house for few days to
dry. Next they were transferred to the
smoke house, where they were hung up
and smoked with green hickory or walnut
wood until they acquired the color of
bright mahogany. This accomplished
each ham was sewed up in canvas, the
coverings whitewashed, and hung up to
dry, after which they were whitewashed
again and packed away in hogsheads with
hickory ashes until wanted for either home
use or sending to Boston.
CLEANING CARPETs.-Carpet-cle as
ordinarily performed, is literally carpet
beating, and does much toward destroying
the carpet. The proper way, if one is in
the country, is TO get branch of tree or
a young sapling as thick as the butt of an
ak handle, and which terminates in good
number of light, whip-like shoots. A
beech branch will sometimes be found
which will answer the purpose. 1t must be
trimmed up, and every twig, knot or
roughness be removed which could catch
in the threads and tear the carpet. Of
course the fiatter the upper part is the bet
ter, as more of the whips will strike at the
same time. To clean the carpet, hang it
over a line placed so high that the lower
edge will clear the ground. Take the big
whip in both hands and strike a strong,
quick blow. A cloud of dust will fly from
the whole space struck, yet the blow will
not appear to make very much impression
on the carpet itself. The ends of the branch
have divided the force OF the blow among
themselves. and each one has made a sharp,
quick stroke like that of riding whip. A
carpet can be mended by cutting piece
like the carpet g little larger than the hole
Put paste around the sdge of the patch,
then slip it under the carpet and rub it
well with warm iron until dry. If the
figure be matched it makes a very neat
job, as well as quick one.
MEXICAN CHoCoLATE-Takeo one quart of
milk to four small squares of chocolate,
CRATE the chocolate into half-pint of cold
water and stir over the fire until it softens,
then add the milk. While this is heating
beat the yolks of two or three eggs to
cream and the whites to broth. Remove
the chocolate from the fire after it has
boiled five minutes pour some out into
the bowl that contains the yolks, quickly
returning it to the chocolate pot. If you
have metal pot, with tie useful choco-
late stick in it, ready for stirring you can
add the whites as it goes to table and twirl
the stick well. If not, dip from your dish
of frothing white spoonful for the top of
each cup as you pour it out. Serve whip
ped cream in the same way on the top of
the cup. Do not purchase sweetened cho-
colate for boiling the plain is stronger
FoR THE LUNCH BAsKET-An orange
will keep cut bread or biscuit fresh when
put up in the same package, and the same
orange will serve for several days for diff
ferent supplies of sandwiches Do not
select a rusty-skin orange, as you want the
freshness to permeate through its skin, and
the brown and black rust keeps all this
freshness in the inside of the orange. Any
clear-skinned, light-colored orange will do.
HAM ToAsT-Stir together over the fire
until it becomes thick a quarter of a pound
of lean ham, finely chopped; the yolk of
three eggs, well beaten half ounce butter,
two tablespoonfuls cream and small
quantity red pepper. Then spread upon
hot toast and garnish with parsley.
Roe ToAsT.-Boil some soft-roed her
ring, split them, and lay half roe on each
piece of toast, sprinkle with salt and
pepper and serve quickly, garnished with
parsley and lemon quartered. They should
be served very hot, either on toast or
delicately fried bread.